Slow Food's University of Gastronomic Sciences (UNISG), based in Pollenzo, Italy, has launched a new cookery-based Master in The Slow Art of Italian Cuisine. The one-year course will focus on cooking techniques, as well as develop students’ knowledge of food products and how they are produced.

The course offers an original and innovative teaching model that focuses on cuisine that is linked to passion, sharing and pleasure. It will include a strong practical element with study trips to food producers, training experience in osterias and restaurants, and practical lessons from experienced and Michelin-starred chefs.

The Slow Art of Italian Cuisine will run in English from January 2015 and in Italian (Master in Cucina Popolare Italiana di Qualità) from September 2014.